Wholemeal Wraps

Thursday, April 29, 2010

Wholemeal wraps on the menu today! When trying to loose weight, wholemeal options are the best ones to chose. Wholemeal bread, pasta or cereals are better for you, fill you up more and keep you full for longer.

These wraps are kept on the light side by using low fat milk and only one teaspoon of olive oil. They are great served with some cooked chicken, lettuce and a little low fat mayo.
The recipe will give 4 wraps.

• 120g plain flour
• 80g wholemeal flour. Plus more for dusting
• a pinch of salt
• 1 vegetable stock cube. Crumbled
• 1 teaspoon of olive oil
• quarter of a pint of warm water

  1. Place flour, salt and stock cube into a large bowl. Make a well in the centre.
  2. Add the olive oil and add about half the water and mix to form a rough dough. Mix in the centre, drawing the flour from the sides.
  3. Add the rest of the water and continue to bring the dough together for another minute or so. If the dough is still a bit too floury add another splash of water, if it's looking too wet, add a little more flour.
  4. Transfer the dough to a bowl or plate and allow to rest for 30 minutes or so covered with a clean cloth or tea towel.
  5. To roll out the wraps, flour a clean board or work surface well and tip the dough onto it. Next dust the top of the dough and flatten it out slightly. Knead it gently to bring it together.
  6. Using a sharp knife, cut the dough into four pieces.
  7. Next take one of the pieces and roll it into a ball, then flatten it out. Dust with flour again and roll the dough flat into a pancake shape with a rolling pin. Turn over and dust again regularly. Roll the dough away from you and then rotate the board to roll away from you. (Do not try to roll sideways!) You might have to slide a pallet or long knife under the dough to release it from the board, when you are turning or lifting it.
  8. To cook the wrap, heat a large frying pan over a high heat. Add the wrap to the dry pan and allow to cook for 30-50 seconds, shaking from side to side every now and again. Carefully turn it over to cook the other side. 
  9. Place on a warm plate while you cook the rest of the wraps. The wraps are best served straight away, but they can be kept in the fridge wrapped in cling film and reheated if needed. To reheat, sprinkle them with a little cold water and heat on full power in a microwave for 1 minute or pop them into a hot oven for 5-10 minutes.

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